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French Onion Soup
Chef:  Lisa Schemm - Sharon Springs, KS          Category:  Appetizers

3 large viadala onions
3 tablespoons sunflower oil
1 cup dry white wine
3 (14 oz.) cans chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoon parsley
2 teaspoon thyme
1 loaf French bread, presliced
2 to 3 cups Muenster and/or Monterey Jack cheese

Directions: Peel skin from onions and cut into thin slices. Heat oil in a large sauce pan on medium-high until hot. Add the onions and cook stirring constantly for 15 minutes or until the onions are lightly browned. Reduce the heat to medium and cook for 30 to 45 minutes, stirring occasionally until the onions are a deep golden brown. Add the wine and cook until it is reduced by half, about 2 to 4 minutes. Add the broth, salt, pepper, parsley, and thyme. Reduce heat to low and let simmer for 15 to 20 minutes. Separate the bread into slices. Broil the slices until lightly toasted on both sides, turning once. Ladle the soup into oven safe bowls and top with bread and ample amount of cheese, or to taste. Broil in the oven until the cheese is bubbly and browned. Serve hot. Serves 4 to 6.

Notes: My husband loves this soup.